CHEESE AND HERB POPOVERS
Provided by Trisha Yearwood
Time 1h5m
Yield 6 popovers and 1 cup dip
Number Of Ingredients 20
Steps:
- For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
- Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
- For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
- Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
- Serve warm with the blistered tomato dip.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
HERB POPOVERS
These fragrant popovers are easy to make. Just whip up the batter in a blender, fill muffin cups and bake to golden perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
- Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
- Fill cups about 1/2 full. Bake 20 minutes.
- Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg
HERBED POPOVERS
I got this recipe from Crafts 'n Things magazine. We made them for a dinner party recently, and they were delicious! The only change I would make is maybe add some sort of salt.....I served with unsalted butter to spread, and that may have been my problem.
Provided by AngelbabyConfections
Categories Quick Breads
Time 35m
Yield 10 popovers, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
- Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2" in diameter, and place in preheated oven for 1-2minutes, or until butter is melted. Fill each half full with batter and bake about 30 minutes, or until puffed and brown. Serve immediately.
Nutrition Facts : Calories 162.1, Fat 8.1, SaturatedFat 4.4, Cholesterol 101.9, Sodium 195.5, Carbohydrate 16.2, Fiber 0.6, Sugar 0.2, Protein 5.7
HERB POPOVERS
I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups.
Provided by echo echo
Categories Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- Beat the eggs until thick and foamy and bright yellow.
- Add the herbs.
- Gradually stir in the milk.
- Sift together the flour, salt and paprika.
- Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
- Grease 6 heat-proof custard cups (5 oz each).
- Pour herb mixture in cups, filling each one 2/3 full.
- Sprinkle 1/2 Tbs cheese over each cup.
- Place cups on oven rack.
- Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.
More about "herbed popovers recipes"
EASY HERBED POPOVERS | BAKE OR BREAK
From bakeorbreak.com
Servings 12Estimated Reading Time 4 minsCategory BreadsTotal Time 35 mins
- Place the uncracked eggs in a bowl and cover with about 1 cup of hot water. Let sit for 10 minutes.
- Preheat oven to 450°. Place the oven rack in the bottom of the oven. Grease a 12-cup standard muffin pan, making sure to grease the areas between the cups as well so that the tops of the popovers don't stick to the pan.
- Once the oven is preheated, crack the warmed eggs into a large bowl. Add the milk and salt, and whisk until thoroughly combined.
- Add the flour and seasoning at once to the egg mixture. Whisk until the mixture is frothy. You should see little bubbles on the surface of the mixture. A few small lumps in the batter are okay. The batter will be thin.
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- Preheat oven to 450º. Whisk eggs in large mixing bowl until frothy. Add milk, flour, salt, and 2 tablespoons butter; whisk until well blended. Stir in herbs, and transfer to a 1-quart measuring cup.
- Use remaining 2 tablespoons butter to grease popover pan; place pan on a baking sheet. Warm pan in oven for 5 minutes. Remove pan from oven, and divide batter equally among popover cups.
- Bake at 450º for 13 minutes. (Do not open oven during the first 10 minutes of baking or popovers won't rise properly.) Reduce oven temperature to 350º, and bake 15 to 20 more minutes or until golden brown. Remove from oven, and pierce each with a wooden pick to release steam. Remove from pans, and serve immediately.
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